Friday, September 10, 2010

Almond Chicken with Spinach Strawberry Salad

(for two)

2 chicken breasts
2/3 C almonds, chopped
Red pepper flakes
Other spices to taste
1 egg, whisked in a bowl

Mix together the chopped almonds, red pepper flakes, and whatever seasoning you decide to use. Dip the chicken breast in the egg, then in the almond mixture. Bake on a foil-lined sheet for 30 minutes at 350, or until chicken is done and the almonds are toasty.

Had here with a spinach strawberry salad with the extra almonds thrown on top.

1 comment:

  1. Glad to have found another recipe site. Have found it through Primal Toad. Have added you to my links.